COURGETTE AND CHEESE PILAU
1 onion, peeled and chopped
1 courgette, diced
1 red chilli, de-seeded and chopped
4 tablespoons olive oil
2 garlic cloves, peeled and crushed
225 g bulghar wheat
300 ml vegetable stock
50 sultanas or raisins
25 g pine nuts, toasted
125 g mozzarella cheese, shredded
1 tablespoon fresh mint, chopped
Salt and pepper
Heat the oil in a pan and add the onion, garlic and chilli and fry for 5 minutes. Next add the courgette and fry a further 5-10 minutes until golden. Remove mixture with a slotted spoon and set aside. Reduce the heat to low and add the bulghar wheat and heat for 30 seconds until the grains are glossy. Add the stock and sultanas. Bring to the boil, cover and simmer for 5-10 minutes until the bulghar has softened and the water has absorbed. Return the courgette and onion mixture to the pan and cook for another 5 minutes until heated through. Add the pine nuts and season with salt and pepper. Remove the pan from the heat and add the cheese. Cover and leave to stand for 5 minutes until the cheese has melted, then stir in the mint. Serve immediately.
1 onion, peeled and chopped
1 courgette, diced
1 red chilli, de-seeded and chopped
4 tablespoons olive oil
2 garlic cloves, peeled and crushed
225 g bulghar wheat
300 ml vegetable stock
50 sultanas or raisins
25 g pine nuts, toasted
125 g mozzarella cheese, shredded
1 tablespoon fresh mint, chopped
Salt and pepper
Heat the oil in a pan and add the onion, garlic and chilli and fry for 5 minutes. Next add the courgette and fry a further 5-10 minutes until golden. Remove mixture with a slotted spoon and set aside. Reduce the heat to low and add the bulghar wheat and heat for 30 seconds until the grains are glossy. Add the stock and sultanas. Bring to the boil, cover and simmer for 5-10 minutes until the bulghar has softened and the water has absorbed. Return the courgette and onion mixture to the pan and cook for another 5 minutes until heated through. Add the pine nuts and season with salt and pepper. Remove the pan from the heat and add the cheese. Cover and leave to stand for 5 minutes until the cheese has melted, then stir in the mint. Serve immediately.
Comments
Post a Comment